Cambodian French Bread With Beef Num Pang Ang Chia Mui Sach Ko Recipes

CAMBODIAN FRENCH BREAD WITH BEEF (NUM PANG ANG CHIA MUI SACH KO)

Steps:

• Preheat oven to 350* F.
• Spread a thin layer of hoisin sauce on top of each slice of bread, and place on a greased baking sheet.
• In a large bowl, mix the ground beef, eggs, and remaining ingredients together until well blended.
• Spread the meat mixture on the prepared bread slices and bake for 20 minutes until meat reaches 160* F and is golden brown.
• Serve hot.

CAMBODIAN PINEAPPLE CUSTARD (NUM CRèME MA-NOR)

Steps:

• Pre heat oven to 350* F.
• Place eggs, coconut milk, sugar, palm sugar, vanilla and pineapple together in a blender, and puree until smooth.
• Pour mixture into small greased custard bowls and place on a baking sheet with a rim. Pour hot water in baking sheet so the custard bowls have water 1/3 of the way up their sides.
• Bake for an hour or until a knife comes out clean.
• Cool completely and refrigerate until ready to serve. Unmold onto plates and serve cold - I think it would be pretty to serve with fresh fruit and mint as a garnish.

CAMBODIAN BEEF STICKS (SACH ANG)

Steps:

• Slice beef on diagonal into thin strips, 1/8- to 1/4-inch thick.
• Place lemongrass, lime zest, garlic, turmeric and galangal in food processor or blender and grind to paste.
• Stir in 3 tablespoons oil. Place 2 tablespoons of spice mixture in bowl large enough to marinate meat.
• Add oyster sauce, sugar and paprika. Mix and taste, correcting seasoning to your preference. Cut kiwi in half.
• Remove flesh from one half and mash to a paste. Stir into marinade.
• Add beef strips; stir. Cover and refrigerate 3 hours.
• Start coals and burn until coals begin to glow or turn gas grill to medium heat.
• Thread beef onto skewers.
• Grill until well browned, 5-6 minutes per side.

SHRIMP CURRY NOODLE SOUP (NUM PACHOK KARI PAKON)

Steps:

• Put 8 cups water in a large pot and bring to a boil. Add noodles and cook until tender. Pour cooked noodles into a colander to drain, and rinse with cold water. Drain and set aside.
• In a large bowl, mix bean sprouts with cucumber and mint leaves. Set aside.
• Heat oil in a soup pot over medium-high heat. Add garlic and onion and saute until onion begins to soften, stirring often. Do not let garlic burn.
• Add coconut milk and 2 cups of water; stir well.
• Stir in curry powder, fish sauce, salt, sugar and black pepper. Add shrimp and cook until shrimp turns pink.
• In a small bowl, mix cornstarch with 1 cup water. Pour cornstarch mixture into soup pot, stir well, simmering until sauce thickens.
• Divide bean sprout mixture among 4 bowls, top with noodles and ladle hot soup over noodles vegies and serve.